Thick, juicy pork chops stuffed with a mixture of chopped mushrooms, goat cheese, and woodsy rosemary makes a super easy and super impressive dinner for family and friends.
Calorie friendly? Not so bad, if you serve a light salad on the side, or eat half the chop and save the other half for lunch the next day. One chop was too much for me, so half of it came along for the ride to work.
What’s good for me in this dish?
Pork trimmed of visible fat can be considered a lean meat. Specifically boneless pork chops, or tenderloin. Pork is a good source of Vitamin C, Niacin, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron and Selenium.
Mushrooms are super high in selenium, vitamin B2, copper, Vitamin B3, tryptophan, potassium, phosphorus and zinc. Mushrooms contain powerful phytonutrients that contribute to overall health, as well as protecting against certain cancers such as breast cancer. Selenium contributes to the proper function of our antioxidant system. Zinc promotes immune function. There is a list a mile long of the benefits of mushrooms. They should be an addition to any healthy eating plan.
Amount Per Serving based on 2 servings
Total Fat: 13.39g
Total Carbs: 4.64g
Dietary Fiber: 2.05g
Weight Watchers Points 8
Big Thick Pork Chops Stuffed with Rosemary, Mushrooms, and Goat Cheese
20 minPrep Time
25 minCook Time
45 minTotal Time
- 12 ounces pork chops, 2 extra thick chops
- 1 cup mushroom , finely chopped
- 2 tablespoon rosemary, minced
- 1/3 cup goat cheese, crumbled
- Preheat oven to 350.
- Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.
- Cut a large slit through the center of the meat of the pork chop to make a pocket.
- Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.
- Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.
- Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 - 4 minutes per side until nicely browned.
- Remove to oven and cook another 10 - 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.
- Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.